Can I get a plate, please?

This week I was teaching a class and I prepared Poached Pears with Cashew Creme and GInger Crumble as a healthy dessert. I presented each plate beautifully with the pear in the middle, a scoop of cashew creme, a sprinkle of “crumble” and a drizzle of reduced apple cider. It was SO beautiful! After I presented their plates, I got ready to enjoy mine–and I came really close to eating a pear out of the serving dish with a blop of the cashew creme on it. What was I doing? Here I am talking about the importance of slowing down and making eating times special and I was ready to eat this pear from the bowl standing up over the counter?! With a laugh, I reminded myself that I count too, and I made myself a beautiful plate to enjoy. Did I appreciate it more? Yes! Did I slow down and actually taste it? Yes! Was I completely satisfied with my eating experience? Yes!

The next time you go to grab something and shove it in your mouth, ask “how would I serve this to a guest?” Even putting crackers into a bowl helps. Or, prepare this wonderful recipe and go full out presenting it to yourself beautifully. You are worth it!

Poached Pears with Cashew Crème and Ginger Crumble

Serves 4

This impressive dessert is healthy and tasty—great for dinner guests! Or, you!

Poached Pears
2 cups apple cider
1/2 teaspoon cinnamon or 1 cinnamon stick
1/2 teaspoon nutmeg
4 Bosc pears. sliced and cored

Combine cider, cinnamon and nutmeg in a medium-sized saucepan. Bring to a boil. Cut pears in half (keep peel on for maximum fiber) and add to saucepan. Simmer for twenty minutes or until pears are tender. Remove pears and simmer cooking liquid until reduced by half (it is ready when it coats the back of a spoon). Serve pears drizzled with reduced cider sauce, a dollop of cashew cream and a generous sprinkle of crumble (recipes below).

Cashew Creme (you can sweeten this with a bit of agave if you’d like, I generally don’t if I am serving it with a sweet fruit but it is up to you.)
1 cup raw, unsalted cashews, soaked ahead of time if possible
1/4 cup water
1 teaspoon vanilla

Coarsely chop the nuts in a food processor, and with the motor running, add the water and vanilla. Continue processing until the mixture achieves a creamy consistency, adding a bit more water if needed.

Ginger “Crumble” (leftovers are fantastic on yogurt)
1 cup walnuts
1/4 cup ground flaxseed (grind first before adding to processor)
1/4 cup shredded unsweetened coconut
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
4 pitted dates
Process all ingredients in a food processor.

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